Fudgy Sweet Potato Brownies (V/GF)
dessert · American
Incredibly fudgy, naturally sweetened brownies made with cooked sweet potato, cacao, almond butter, and oats. Topped with pecans and chocolate chips for a healthier, vegan and gluten-free treat.
Added May 23, 2026
Prep time
15 min
Cook time
25 min
Servings
9 brownies
Ingredients
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
3/4 cup creamy almond butter
1/3 cup pure maple syrup
1/3 cup unsweetened cacao powder or cocoa powder
1 cup flour
was: 1 cup rolled oats (use gluten-free oats if needed)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons melted coconut oil (optional, for extra fudginess)
1/3 cup chopped pecans, plus extra for topping
1/3 cup dairy-free chocolate chips, plus extra for topping
1–2 tablespoons almond milk or other plant milk (optional; only if batter is too thick)
Notes
Storage: Store cooled brownies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Variations: swap almond butter for peanut or sunflower seed butter for nut-free. For a smoother texture, process the batter longer or strain any fibrous bits from the cooked sweet potato. Use gluten-free certified oats to keep the recipe gluten-free. These are fudgiest when fully cooled — chilling helps them set. To make bars thicker or a smaller batch, halve the recipe and bake in a smaller pan; adjust baking time as needed.
Preparation
1
Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease the pan.
2
Prepare the sweet potato: bake, steam, or microwave a medium sweet potato until very soft. Let cool slightly, peel, and mash until smooth. Measure 1 cup mashed sweet potato.
3
Add the wet ingredients and cacao: to the blender/processor with the flour, add the mashed sweet potato, almond butter, maple syrup, cacao powder, vanilla extract, melted coconut oil (if using), baking powder, and salt.
was: Make oat flour: place the rolled oats in a blender or food processor and pulse until they form a fine flour.
4
Blend until smooth and well combined. If the mixture is extremely thick and won't blend smoothly, add 1 tablespoon of almond milk at a time until the batter reaches a thick, spreadable consistency.
4
Add the wet ingredients and cacao: to the blender/processor with the oat flour, add the mashed sweet potato, almond butter, maple syrup, cacao powder, vanilla extract, melted coconut oil (if using), baking powder, and salt.
5
Stir in mix-ins: transfer the batter to a bowl (if desired) and fold in 1/3 cup chopped pecans and 1/3 cup chocolate chips, reserving a few for the top.
6
Bake: spread the batter evenly into the prepared pan and sprinkle reserved pecans and chocolate chips on top. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (the center should remain fudgy).
7
Cool fully: remove from the oven and allow the brownies to cool completely in the pan (at least 30–45 minutes) so they firm up. For cleaner slices, refrigerate for 30 minutes after cooling.
8
Slice and serve: lift the brownies out using the parchment paper, slice into 9 squares, and serve at room temperature or chilled.
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